Cherry-Glazed Pork & Garlic Mash
with Lemony Veggies
- May contain traces of allergens
- Almond
- Cashew
- Eggs
- Fish
- Gluten
- Milk
- Sesame
- Soy
- Wheat
The glaze on these pork steaks is everything you want and more - sweet, sticky, fruity and acidic all at once. That’s why we’ve kept the sides simple on this one. What else could you possibly need? *This recipe is under 650kcal per serving.*
Ingredients
1 sachet
Garlic & Herb Seasoning
1 packet
Cherry Sauce
(May be present: Almond, Cashew, Eggs, Fish, Gluten, Milk, Sesame, Soy, Wheat)
300 g
Pork Loin Steaks
1 packet
Baby Spinach Leaves
2 packet
Potato
1
Carrot
2
Garlic
1
Courgette
1
Lemon
Nutrition Values
Utensils
Cooking Steps
• Boil the kettle. Half-fill a large saucepan with boiling water, then add a generous pinch of salt. • Peel potato and cut into large chunks. • Peel garlic cloves. • Cook potato and garlic in the boiling water, over high heat, until easily pierced with a fork, 12-15 minutes. Drain and return to the pan. • Add the butter and milk to the potato and season with salt. Mash until smooth. Cover to keep warm.
TIP: Save time and get more fibre by leaving the potato unpeeled.
• Meanwhile, thinly slice carrot and courgette into sticks. Cut lemon into wedges. • In a small bowl, combine cherry sauce, the balsamic vinegar, brown sugar and a splash of water. Set aside.
• Heat a large frying pan over medium-high heat with a drizzle of olive oil. Cook carrot and courgette, tossing, until tender, 5-6 minutes. • Remove from heat, then add baby leaves and toss until wilted. Add a good squeeze of lemon juice, then season with salt and pepper. • Transfer to a bowl and cover to keep warm.
• In a medium bowl, combine black peppercorns (see ingredients), a pinch of salt and a drizzle of olive oil. Add pork loin steaks and turn to coat. • Wipe out the frying pan, then return to medium-high heat with a drizzle of olive oil. When oil is hot, cook pork until cooked through, 3-4 minutes each side (depending on thickness).
• Reduce heat to low, then add cherry sauce mixture, turning pork to coat, 1 minute.
• Slice cherry-glazed pork. • Divide garlic mash, lemony veggies and pork between plates. • Spoon remaining glaze over pork. Serve with any remaining lemon wedges. Enjoy!
